Friday, November 4, 2011

Apricot Chicken

Recently my wife and I went out to lunch.  She decided to order the Apricot Chicken, mainly because she likes asparagus (which came with the chicken), but also because she thought the flavor of cooked fruit would go well with the chicken.  She was right, and really enjoyed the dish.

She asked me to try to make the dish for her at home, so this is my version.  I left out a couple things from the original, and added some dried apricots to the sauce to give it a little more texture.  She was very pleased with the end result, and told me she preferred my version to that of the restaurant (I think she was just trying to be nice).  Either way it goes, this one is going into the regular rotation.

Apricot Chicken

2 lbs boneless, skinless chicken breast
1/2 tsp garlic powder
1 tsp kosher salt
1 Tbsp olive oil
1 lb asparagus
1 lb broccoli florets
2/3 cup chicken broth
3/4 cup apricot preserves
8 dried apricots, diced

Preheat oven to 400 degrees F.  Cut chicken breasts in half, if desired.  Sprinkle chicken with garlic powder and salt.  Heat olive oil in oven-proof skillet over medium high heat.  Place chicken in skillet and sear one side (about 2 minutes).  Turn chicken over and immediately place in oven.  Roast in oven for 13-16 minutes, or until chicken reaches 180 degrees F on an instant read thermometer.

While chicken is in oven, place broccoli and asparagus in steamer over boiling water and steam for 4-6 minutes, or until broccoli is bright green and asparagus is soft but not mushy.

Meanwhile, in a small saucepan, stir together apricot preserves, chicken broth, and chopped apricots.  Slowly bring to a simmer and cook for 5 minutes.  Remove from heat and let set 5 minutes before serving.

To serve, top chicken and vegetables with the apricot sauce.  This is also good over noodles, rice, or couscous.

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